Salted Caramels Dipped In Bittersweet Chocolate

Salted-Caramels

I found this delicious sounding recipe for Fleur de Sel Caramels and thought they would taste even better dipped in bittersweet chocolate. I changed it up a little by using coarse kosher salt and adding 2 teaspoons to the mixture instead of the 1 teaspoon of sea salt called for in the recipe. Coarse kosher salt doesnt dissolve as quickly as other salts so you tend to get little hits of salt throughout your candy. I also dusted the tops of the chocolate with a  little Maldon Sea Salt. These caramels have a creamy luscious caramel flavor with a distict salty tone that actually brings out the creaminess in the caramel and cuts the sweetness. The texture is smooth and slightly chewy, but not "break your teeth chewy" like store bought caramels. The bittersweet chocolate adds a nice flavor thats not too sweet and blends well with the salty caramel. I wrapped each caramel in a small square of waxed paper and twisted the ends. Wrapping them helps the caramels stay separated from one another. Its also great for keeping the chocolate off your fingers while enjoying these delicious treats! These were pretty easy to make, i used a digital meat thermometer to keep track of the temperature and it worked out great! Try them for yourself!

Comments

[anna]

Thanks Eve! You are a terrific tester! :-)

[eve]

[this is good] The texture was so amazing -- Anna, you're totally right about store bought caramel wanting to tear out your teeth. This was so smooth! And, of course, yummy.

[RedlyGal]

[this is good] I ALMOST bought some salted chocolate yesterday, but I really shouldn't spent money when I don't have any, so I refused myself the treat. :-(I miss having money to spend on dessert ingredients! Especially since I saw that at World Market last night, and I just wanted to buy all of the foreign chocolates and foods that even the foreign-specific markets around here don't carry!

[Country By Design]

[this is good] This sounds really good. If I get ambitious...

[anna]

Super-yammy... as a matter of fact i have to take these to work so i don't eat them all myself! :-)

[anna]

Hi Fish! Ya gotta dip your caramels in chocolate! I am no expert but this is how i did it: first i put my cut caramels on a silpat covered cookie sheet into the freezer. Then i melted my chocolate with a teaspoon veg. oil on a double boiler. Took the caramels out of the freezer and picked each on up by laying the square across a fork. Spooned the chocolate over the tops and sides and kinda dipped the bottom. Let the excess drip off then transferred the candy back to the cold silpat to set. I pushed the caramel off the fork with another fork so there were no finger prints. Then i dusted the tops with sea salt and popped them back into the freezer until completely cooled. When completely cooled, i wrapped them individually in waxed paper squares. I had some melted chocolate leftover so i make some caramel sauce, mixed in the leftover chocolate and added a few tablespoons of bourbon, so now i have some filling for up-coming cupcakes and sauce for ice cream! If you dip your caramels let me know how it goes!

[GACKPOID ガクポイド]

[this is good] How delicious is it. Yammy?

[foxsydee]

[this is good] my FAVOURITE thing! mmmmm!

[(Fish)]

How did you go about dipping them? I love to make home made caramel, can't believe I didn't think of dipping them in chocolate.

[dearbarbz]

[this is good] Oh, wow... delicious!!